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Books > Health, Home & Family > Cookery / food & drink etc > National & regional cuisine

Reel Masters - Chefs Casting about with Timing and Grace (Hardcover): Susan Schadt Reel Masters - Chefs Casting about with Timing and Grace (Hardcover)
Susan Schadt; Foreword by Peter Kaminsky; Contributions by Jeremiah Bacon, John Besh, John Currence, …
R930 R730 Discovery Miles 7 300 Save R200 (22%) Shipped within 7 - 11 working days
Downtown Savannah Style (Hardcover): Junior League of Savannah, Junior League, Inc The Junior League of Savannah Downtown Savannah Style (Hardcover)
Junior League of Savannah, Junior League, Inc The Junior League of Savannah; Produced by Recipes Press Favorite
R307 R290 Discovery Miles 2 900 Save R17 (6%) Shipped within 7 - 11 working days

Downtown Savannah Style is a unique cookbook celebrating the food and hospitality of the place called "the most beautiful city in North America." Tested recipes feature not just traditional southern cuisine, but also new, lighter cooking and an emphasis on fresh ingredients.

Fine Dining Caribbean Vegetarian Recipes (Paperback): Kelly Henry Fine Dining Caribbean Vegetarian Recipes (Paperback)
Kelly Henry
R310 R240 Discovery Miles 2 400 Save R70 (23%) Shipped within 7 - 12 working days
Patisserie - A Step-by-Step Guide to Creating Exquisite French Pastry (Hardcover): Philippe Urraca, Cecile Coulier, Michel... Patisserie - A Step-by-Step Guide to Creating Exquisite French Pastry (Hardcover)
Philippe Urraca, Cecile Coulier, Michel Guerard; Photographs by Jean-Michel Coulier
R916 R720 Discovery Miles 7 200 Save R196 (21%) Shipped within 7 - 12 working days

Every four years since 1924, the best French artisans contend to become Meilleur Ouvrier de France (MOF), literally the 'Best French Craftsman'. The president of this prestigious and unique competition, Philippe Urraca, selected 130 emblematic recipes that represent the best of French baking: croissants, millefeuilles, financiers, ParisBrest, eclairs, macarons, and more. Basic recipes and techniques are explained with detailed step-by-step instructions as well as professional tips, making this book a helpful reference for both amateurs and pros.

The Hakka Cookbook - Chinese Soul Food from around the World (Hardcover): Linda Lau Anusasananan The Hakka Cookbook - Chinese Soul Food from around the World (Hardcover)
Linda Lau Anusasananan; Foreword by Martin Yan; Illustrated by Alan Chong Lau
R701 R542 Discovery Miles 5 420 Save R159 (23%) Shipped within 7 - 12 working days

Veteran food writer Linda Lau Anusasananan opens the world of Hakka cooking to Western audiences in this fascinating chronicle that traces the rustic cuisine to its roots in a history of multiple migrations. Beginning in her grandmother's kitchen in California, Anusasananan travels to her family's home in China, and from there fans out to embrace Hakka cooking across the globe - including Hong Kong, Taiwan, Singapore, Malaysia, Canada, Peru, and beyond. More than thirty home cooks and chefs share their experiences of the Hakka diaspora as they contribute over 140 recipes for everyday Chinese comfort food as well as more elaborate festive specialties. This book likens Hakka cooking to a nomadic type of "soul food," or a hearty cooking tradition that responds to a shared history of hardship and oppression. Earthy, honest, and robust, it reflects the diversity of the estimated 75 million Hakka living in China and greater Asia, and in scattered communities around the world - yet still retains a core flavor and technique. Anusasananan's deep personal connection to the tradition, together with her extensive experience testing and developing recipes, make this book both an intimate journey of discovery and an exciting introduction to a vibrant cuisine.

Colorado Collage (Paperback, illustrated edition): Junior League of Denver Colorado Collage (Paperback, illustrated edition)
Junior League of Denver
R609 R554 Discovery Miles 5 540 Save R55 (9%) Shipped within 7 - 11 working days

Colorado Collage is a wonderful hardback collection of more than 500 recipes in 15 sections, plus breath-taking landscape photographs by John Fielder and tantalizing food photography. It is a true Colorado treasure that highlights the delicacies around us, from fresh rainbow trout to fruits grown in the orchards of the Western Slope of Colorado. Celebrate the rugged individualism and unique, healthful ingredients that epitomize the new West.

Of Tide & Thyme (Hardcover): Junior League of Annapolis, Inc The Junior League of Annapolis Of Tide & Thyme (Hardcover)
Junior League of Annapolis, Inc The Junior League of Annapolis; Illustrated by Marti Betz; Produced by Recipes Press Favorite
R416 R384 Discovery Miles 3 840 Save R32 (8%) Shipped within 7 - 11 working days

An elegant spiral bound cookbook compiled and triple tested in the Junior League tradition. Cooks will appreciate the excellent mix of gourmet and everyday recipes celebrating the region. Easy-to-read divider pages delight readers with narratives of history, charm, and memories that have attracted visitors to Annapolis for over 300 years.

Cooking School - Mastering Classic and Modern French Cuisine (Hardcover): Alain Ducasse Cooking School - Mastering Classic and Modern French Cuisine (Hardcover)
Alain Ducasse
R454 R376 Discovery Miles 3 760 Save R78 (17%) Shipped within 7 - 12 working days

Presenting nearly 200 recipes, each illustrated with full-color, step-by-step photographs, and expert instruction from master chefs, Cooking School is more than a cookbook--it's a complete gourmet education. Recognized as one of the most renowned chefs and restaurateurs of his generation, Alain Ducasse also operates an acclaimed cooking school in the heart of Paris. Now as a gift to cooks and lovers of French cuisine around the world, he presents a new, fully updated collection of delicious recipes and expert lessons to give readers a complete course in French cuisine at home. Thoughtfully arranged in three sections based on difficulty, Cooking School builds at the reader's pace, introducing new methods with careful instruction. The step-by-step methods are detailed in thousands of photographs, which show cooks how to achieve picture-perfect results. Exhaustive indexes provide a wealth of descriptive knowledge, illuminating equipment, ingredients, and techniques the way a master chef would to a class of culinary students. From recipes for simple condiments and fundamental sauces to the iconic dishes of French cuisine and international cooking, including sushi and curries, and pastry recipes, including composed cakes and confections, Cooking School turns readers into true masters of their own kitchens.

Mediterranean Cookbook - Fresh, Fast and Easy Recipes (Hardcover): Marie-Pierre Moine Mediterranean Cookbook - Fresh, Fast and Easy Recipes (Hardcover)
Marie-Pierre Moine 1
R556 R390 Discovery Miles 3 900 Save R166 (30%) Shipped within 7 - 12 working days

Bring the tantalizing flavours of the Mediterranean into your home with over 300 fresh, fast, and easy recipes from Andalucia and Provence, to Egypt and Lebanon. The Mediterranean Cookbook celebrates the healthy recipes and fantastic tastes that characterise the wonderful diversity of the Mediterranean diet, including tapas, pizza, mezze, and sweet treats. Step-by-step techniques show you how to master the classic recipes, such as paella and ratatouille, while beautiful ingredients pages tell you all you need to know about fresh ingredients from across the region. You'll also delve into the cuisines of key regions, such as Morocco and Greece, with menus showing typical family meals. With the Mediterranean Cookbook, you'll be able to recreate a sultry taverna, bustling bazaar, or lively tapas bar in the comfort of your own home, all year round.

National Trust Complete Country Cookbook (Hardcover): Laura Mason National Trust Complete Country Cookbook (Hardcover)
Laura Mason
R622 R434 Discovery Miles 4 340 Save R188 (30%) Shipped within 7 - 12 working days

This wonderful collection of 200 traditional recipes brings you the best of British country cooking. There are mouth-watering recipes for every occasion, from soups, starters and light meals to hearty stews and pies, delicious puddings and teatime treats to fruity jams and spicy chutneys. The rhythms of rural life influenced country meals and dishes and led to tasty slow-cooked stews and hotpots and the rituals of baking bread, cakes and pies. There is a balance of classic `good plain cooking' and rich, well-seasoned dishes often rooted in a particular region and focusing on local ingredients. Choose from time-honoured family favourites such as Slow Roast Belly Pork with Root Vegetables, Shepherd's Pie, Apple Cake and Bakewell Pudding, or discover lesser-known regional country gems like Cornish Fish Pie, traditional Welsh Stew or Cumberland Girdle Cakes.

The Southern Foodways Alliance Community Cookbook (Spiral bound): Sara Roahen, John T Edge The Southern Foodways Alliance Community Cookbook (Spiral bound)
Sara Roahen, John T Edge; Foreword by Alton Brown
R505 R405 Discovery Miles 4 050 Save R100 (20%) Shipped within 7 - 11 working days

Everybody has one in their collection. You know-one of those old, spiral- or plastic-tooth-bound cookbooks sold to support a high school marching band, a church, or the local chapter of the Junior League. These recipe collections reflect, with unimpeachable authenticity, the dishes that define communities: chicken and dumplings, macaroni and cheese, chess pie. When the Southern Foodways Alliance began curating a cookbook, it was to these spiral-bound, sauce-splattered pages that they turned for their model. Including more than 170 tested recipes, this cookbook is a true reflection of southern foodways and the people, regardless of residence or birthplace, who claim this food as their own. Traditional and adapted, fancy and unapologetically plain, these recipes are powerful expressions of collective identity. There is something from-and something for-everyone. The recipes and the stories that accompany them came from academics, writers, catfish farmers, ham curers, attorneys, toqued chefs, and people who just like to cook-spiritual Southerners of myriad ethnicities, origins, and culinary skill levels. Edited by Sara Roahen and John T. Edge, written, collaboratively, by Sheri Castle, Timothy C. Davis, April McGreger, Angie Mosier, and Fred Sauceman, the book is divided into chapters that represent the region's iconic foods: Gravy, Garden Goods, Roots, Greens, Rice, Grist, Yardbird, Pig, The Hook, The Hunt, Put Up, and Cane. Therein you'll find recipes for pimento cheese, country ham with redeye gravy, tomato pie, oyster stew, gumbo z'herbes, and apple stack cake. You'll learn traditional ways of preserving green beans, and you'll come to love refried black-eyed peas. Are you hungry yet?

Cowboy Barbecue - Fire & Smoke from the Original Texas Vaqueros (Paperback): Adrian Davila, Ann Volkwein Cowboy Barbecue - Fire & Smoke from the Original Texas Vaqueros (Paperback)
Adrian Davila, Ann Volkwein
R421 R386 Discovery Miles 3 860 Save R35 (8%) Shipped within 7 - 12 working days

Long before the first smoker was lit or sauce was ladled, barbecue was born with a Latin twist. The Texas tradition of cattle ranching has its origins in the vaqueros of the Iberian Peninsula who brought their herds to the New World. It was a nomadic life demanding open- fire and underground cooking. In Cowboy Barbecue, chef and restaurateur Adrian Davila celebrates traditions of Latin America and Texas, taking inspiration from the vaquero lifestyle and his own family history. For three generations, Davila's BBQ in Seguin, Texas has infused classic brisket, ribs and sausage with Latin flavours. Davila goes beyond standard grilling in this guide, offering techniques for smoking, cooking directly on the embers, underground, on a spitfire, and more. Recipes include: Mesquite Brisket, Vaquero Chili con Carne, Smoked Pulled Pork, and Fire-Roasted Tomato, Onion and Serrano Salsa.

Den Haag Cook Book - A celebration of the amazing food and drink on our doorstep. (Paperback): Katie Fisher Den Haag Cook Book - A celebration of the amazing food and drink on our doorstep. (Paperback)
Katie Fisher; Edited by Phil Turner; Photographs by Casper Van Dort; Foreword by Marcel Van der Kleijn
R345 R273 Discovery Miles 2 730 Save R72 (21%) Shipped within 7 - 12 working days
Kaiseki Cuisine (Hardcover): Akira Oshima, Patrick Faas, Katarzyna Joanna Cwiertka Kaiseki Cuisine (Hardcover)
Akira Oshima, Patrick Faas, Katarzyna Joanna Cwiertka; Photographs by Bart Van Leuven
R840 R644 Discovery Miles 6 440 Save R196 (23%) Shipped within 7 - 12 working days

Akira Oshima, chef of the restaurant Yamazato in Hotel Okura, is the only Japanese chef who has been awarded with a Michelin star. His kitchen distinguishes itself from an ordinary Japanese sushi kitchen through its originality and authenticity. The Kaiseki cuisine is based on a hundred years old tradition and has a lot of symbolism and rituals. All dishes and recipes in the Kaiseki kitchen are made in function of festivities or important moments throughout the year. This unique publication tells the story of the original Japanese Kaiseki kitchen, of course richly illustrated and with dozens of wonderful dishes. The Kaiseki cuisine of the Yamazato is a truly unique reference work for those who want to discover the soul and the art of the Japanese cuisine. Also available: Yamazato: Kaiseki Recipes, Secrets of the Japanese Cuisine ISBN 9789058562159

Preserving the Japanese Way - Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen (Hardcover): Nancy... Preserving the Japanese Way - Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen (Hardcover)
Nancy Singleton Hachisu
R637 R412 Discovery Miles 4 120 Save R225 (35%) Shipped within 7 - 12 working days

Preserving the Japanese Wayoffers an easy to understand road map for preserving fruits, vegetables, and fish through a non-scientific, farm- or fisherman-centric approach. Backdrop to the 80 recipes outlined in this book, are the producers and the artisanal products used to make these salted and fermented foods. The arresting photos of the barrel maker, fish sauce producer, artisanal vinegar company, 200 hundred-year-old sake producer, and traditional morning pickle markets with wrinkled grandmas still selling their wares document an authentic view of the inner circle of Japanese life. Recipe methods range from the ultra-traditional: Umeboshi (Salt-Dried Sour Plums, Takuan (Rice Bran Fermented Dried Daikon), and Hakusai (Salt-Fermented Cabbage; to the modern: Shoyu Koji Zucchini Coins, Turnips Pickled in Plum Vinegar, and Melon in Sake Lees. Preserving with Salt & Koji also introduces and demystifies one of the most fascinating ingredients to hit the food scene in a decade: koji. Kojiis neither new, nor unusual in the landscape of Japan fermentation but it has quickly become a cult favourite for quick pickling or marinades. Preserving the Japanese Wayis a book about community, seasonality as the root of preserved food, and ultimately about why community and seasonality are relevant in our lives today.

Travels Through South Indian Kitchens (Hardcover): Nao Saito Travels Through South Indian Kitchens (Hardcover)
Nao Saito
R472 R339 Discovery Miles 3 390 Save R133 (28%) Shipped within 7 - 12 working days

'For a traveller, a household kitchen in a strange land is usually a remote destination, but it is one that tells the 'truth' about food and everyday life, ' says Nao Saito, architect and designer from Japan. A kitchen is usually thought of as a particular arrangement of space. But a space is not just a fixed physical structure - it is also fluid, shaped by the way in which people use it. Keeping this connection in mind, Nao Saito set out to explore a colourful variety of kitchens during her stay in South India. With her abiding interest in people and cookery, she finally came up with this richly perceptive travelogue, bringing together floor plans, sketches, photographs, impressions, recipes and conversation. In the process, South Indian kitchens emerge as more than just domestic spaces- they are distinctive ways of living and relating to the world.

Mastering the Art of French Cooking (2 Volume Box Set) - Volumes 1 and 2 (Hardcover): Julia Child, Louisette Bertholle, Simone... Mastering the Art of French Cooking (2 Volume Box Set) - Volumes 1 and 2 (Hardcover)
Julia Child, Louisette Bertholle, Simone Beck
R2,144 R1,298 Discovery Miles 12 980 Save R846 (39%) Shipped within 7 - 12 working days

The perfect gift for any follower of Julia Child--and any lover of French food. This boxed set brings together "Mastering the Art of French Cooking, " first published in 1961, and its sequel, "Mastering the Art of French Cooking, Volume Two, " published in 1970.
Volume One is the classic cookbook, in its entirety--524 recipes.
"Anyone can cook in the French manner anywhere," wrote Mesdames Beck, Bertholle, and Child, "with the right instruction." And here is the book that, for nearly fifty years, has been teaching Americans how.
"Mastering the Art of French Cooking" is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. The techniques learned in this beautiful book, with more than one hundred instructive illustrations, can be applied to recipes in all other French cookbooks, making them infinitely usable. In compiling the secrets of famous Cordon Bleu chefs, the authors produced a magnificent volume that continues to have a place of honor in American kitchens.
Volume Two is the sequel to the great cooking classic--with 257 additional recipes.
Following the publication of the celebrated Volume One, Julia Child and Simone Beck continued to search out and sample new recipes among the classic dishes and regional specialties of France--cooking, conferring, tasting, revising, perfecting. Out of their discoveries they made, for Volume Two, a brilliant selection of precisely those recipes that not only add to the repertory but, above all, bring the reader to a new level of mastery of the art of French cooking.
Each of these recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. Five times as many drawings as in Volume One make the clear instructions even more so.
Perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie. In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterie for pates and terrines and sausages. Here, most of us have no choice but to create them for ourselves.
"Bon appetit
"

Cook (Hardcover): Mikkel Karstad Cook (Hardcover)
Mikkel Karstad
R726 R552 Discovery Miles 5 520 Save R174 (24%) Shipped within 7 - 12 working days

In 2012, Time Magazine named Rene Redzepi & Claus Meyer (owners of NOMA restaurant) as two of the World's 100 Most Influential People, for putting Denmark on the world's gastronomic map, and for influencing a new generation of chefs around the world. The New Nordic Cuisine is about getting out into the countryside to forage for the best and most unusual ingredients. It's about experimenting and presenting exciting new ways of combining traditional foods. It's clean, elegant, natural and delicious. In this book, Mikkel Karstad, consultant chef and advisor to the NOMA team, takes this inspiration home. In his own kitchen he shows us how to make 5-6 different dishes from a selection of fourteen favourite ingredients. These range from fennel, berries and sage, to squid, beef and lamb. Beautifully yet sparsely photographed and designed, this book will take you on a culinary adventure into the heart of pure Scandinavian cooking.

A Taste of History Cookbook - The Flavors, Places and People That Shaped American Cuisine (Hardcover): Walter Staib A Taste of History Cookbook - The Flavors, Places and People That Shaped American Cuisine (Hardcover)
Walter Staib
R612 R487 Discovery Miles 4 870 Save R125 (20%) Shipped within 7 - 11 working days

With Hamilton-mania still going strong, there is a renewed interest in early Americana, and A TASTE OF HISTORY COOKBOOK provides a fascinating look into 18th century American history. Featuring over 150 elegant and approachable recipes featured in the Taste of History television series, paired with elegantly styled food photography, readers will want to recreate these dishes in their modern-day kitchens. Woven throughout the recipes are fascinating history lessons that introduce the people, places, and events that shaped our unique American democracy and cuisine. For instance, did you know that tofu has been a part of our culture's diet for centuries? Ben Franklin sung its praises in a letter written in 1770! From West Indies Pepperpot Soup, which was served to George Washington's troops to nourish them during the long winter at Valley Forge to Cornmeal Fried Oysters, the greatest staple of the 18th century diet to Martha Washington's favorite Chocolate Mousse Cake, A TASTE OF HISTORY COOKBOOK is a must-have for both cookbook and history enthusiasts alike.

Classic Recipes of Germany (Hardcover): Mirko Trenkner Classic Recipes of Germany (Hardcover)
Mirko Trenkner
R125 R101 Discovery Miles 1 010 Save R24 (19%) Shipped within 7 - 12 working days

This title explores the rich and varied delights of German cuisine with 25 classic recipes presented in this stylish gift book. It features a fabulous collection of recipes from the heart of Germany including Pickled Matje Herrings, Bavarian Meatloaf, Roast Duck with Savoy Cabbage, Lebkuchen, and Black Forest Gateau. Chapters include Soups and Appetizers; Main Meals; Vegetables and Side Dishes; and Desserts, Cakes and Bakes. The introduction offers a fascinating overview of German cooking and touches upon the landscape, festivals and key ingredients used in the German kitchen. Each recipe is beautifully photographed and the recipe instructions are easy to follow, guaranteeing success. Complete nutritional information is given for every recipe to help with dietary planning. The robust food and cooking of Germany has proved enduringly popular across the world. Pork, tomatoes, and spices are the basis of many of Germany's classic dishes alongside their justly famous sausages. Germans also have a sweet tooth and their cakes and pastries are universally admired. This little cookbook offers a wonderful taste of Germany's culinary heritage with over 25 mouthwatering recipes. Hearty and nourishing, the selected dishes represent the very best that Germany has to offer and each recipe introduction gives a fascinating insight into the background of German cuisine. Wonderfully photographed throughout, this book will delight all those keen to experience the traditional cooking of Germany.

Downtime - Deliciousness at Home (Hardcover): Nadine Levy Redzepi Downtime - Deliciousness at Home (Hardcover)
Nadine Levy Redzepi; Foreword by Rene Redzepi 1
R515 R393 Discovery Miles 3 930 Save R122 (24%) Shipped within 4 - 8 working days

'This is great family cooking: inviting, achievable and simply delicious.' Nigel Slater 'This book is full of ideas, enthusiasm, flavour - and heart.' Nigella Lawson 'A wonderful collection of everyday home-cooked meals.' Jamie Oliver Bring love and deliciousness into your kitchen. Inspired by her own childhood and life-long love of food, Nadine Levy Redzepi has created a personal and inviting notebook of recipes that bring her family together around the kitchen table. Nadine talks you step-by-step through each recipe with warmth, encouragement and detailed instructions. Nadine ensures that home cooking always feels relaxed and enjoyable and your kitchen becomes the heart of your home, no matter your skill or confidence level. Downtime is the wonderful, simple food that Nadine and the Redzepi family share.

Tu Casa Mi Casa - Mexican Recipes for the Home Cook (Paperback): Enrique Olvera Tu Casa Mi Casa - Mexican Recipes for the Home Cook (Paperback)
Enrique Olvera; Contributions by Peter Meehan
R789 R522 Discovery Miles 5 220 Save R267 (34%) Shipped within 7 - 12 working days

Learn authentic Mexican cooking from the internationally celebrated chef Enrique Olvera (and featured in the Netflix docuseries Chef's Table), in his first home-cooking book Enrique Olvera is a leading talent on the gastronomic stage, reinventing the cuisine of his native Mexico to global acclaim - yet his true passion is Mexican home cooking. Tu Casa Mi Casa is Mexico City/New York-based Olvera's ode to the kitchens of his homeland. He shares 100 of the recipes close to his heart - the core collection of basic Mexican dishes - and encourages readers everywhere to incorporate traditional and contemporary Mexican tastes and ingredients into their recipe repertoire, no matter how far they live from Mexico.

Classic Recipes of Wales (Paperback): Annette Yates Classic Recipes of Wales (Paperback)
Annette Yates
R126 Discovery Miles 1 260 Shipped within 7 - 12 working days

This title deals with traditional food and cooking in 25 authentic dishes. You can discover the delights of Welsh food and cooking with ingredients sourced from rugged shorelines and mountainous peaks to rich, fertile valleys and sleepy fishing villages. You can try fabulous Welsh recipes, from everyday fare such as Welsh Rarebit, Fish Pie and Bara Brith teabread to more unusual regional dishes, such as Laverbread Cakes and Bacon, or Katt Pie. The introduction offers a concise overview of this unexplored culinary tradition, plus a guide to the most popular ingredients in the country. It features enticing breakfasts, warming soups, delicate fish, hearty stews, tempting side dishes, plus delectable puddings, teatime cakes and sustaining bakes. Nutritional information for every recipe is provided. It is illustrated with wonderful photographs by Craig Robertson of practical steps and final dishes. Wales is justly famous for its unspoilt landscapes and fresh, natural ingredients. This beautiful little book provides a tasty sampler of the country's cuisine.Discover a wealth of dishes including Glamorgan Sausages, Bacon with Parsley Sauce, Lamb Broth and Scallops with Bacon and Sage, as well as intriguing local treats such as Bakestone Bread, Anglesey Eggs and Snowdon Pudding. Packed with 130 pictures, cook's tips, variations and complete nutritional information, this book is essential reading for anyone who would like to discover the hidden secrets of Wales' culinary heritage.

The Oldest Cuisine in the World - Cooking in Mesopotamia (Hardcover): Jean Bottero The Oldest Cuisine in the World - Cooking in Mesopotamia (Hardcover)
Jean Bottero; Translated by Teresa Lavender Fagan
R814 Discovery Miles 8 140 Special order

In this intriguing blend of the commonplace and the ancient, Jean Bottero presents the first extensive look at the delectable secrets of Mesopotamia. Bottero's broad perspective takes us inside the religious rites, everyday rituals, attitudes and taboos, and even the detailed preparation techniques involving food and drink in Mesopotamian high culture during the second and third millennia BCE, as the Mesopotamians recorded them.

Offering everything from translated recipes for pigeon and gazelle stews, the contents of medicinal teas and broths, and the origins of ingredients native to the region, this book reveals the cuisine of one of history's most fascinating societies. Links to the modern world, along with incredible recreations of a rich, ancient culture through its cuisine, make Bottero's guide an entertaining and mesmerizing read.

The French Laundry Cookbook (Hardcover, 2 Ed): Thomas Keller The French Laundry Cookbook (Hardcover, 2 Ed)
Thomas Keller
R1,323 R856 Discovery Miles 8 560 Save R467 (35%) Shipped within 7 - 12 working days

2014 marks the twentieth anniversary of the acclaimed French Laundry restaurant in the Napa Valley--"the most exciting place to eat in the United States" (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it saut es beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre mont to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen--no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as "as close to dining perfection as it gets."

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